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These spinach egg muffins with feta are a bright and wholesome start to any morning or a satisfying snack anytime. Light, fluffy, and packed with greens and cheese, they make getting your veggies in a breeze without sacrificing flavor or time.
I first made these muffins for a weekend brunch when friends came over. They were such a hit that they became a regular request in our household, especially on days when we need something wholesome but simple.
Ingredients List
- Eggs: for a rich and protein-packed base select large, fresh eggs from a trusted source for best texture
- Fresh spinach: provides vibrant color and nutrients choose tender leaves without yellowing or wilting
- Feta cheese: adds tang and creaminess opt for good-quality crumbled feta with a crumbly but moist texture
- Sea salt: enhances all the flavors use thoughtfully so it doesn’t overpower the dish
- Black pepper: brings a subtle warmth freshly ground for the best aroma
- Butter or olive oil: to grease the muffin tin prevents sticking and helps muffins release easily
Cooking Steps
- Preheat The Oven:
- Set your oven to 350 degrees Fahrenheit and grease your muffin tin thoroughly using butter or olive oil. Silicone muffin tins are great because the muffins pop out effortlessly when done.
- Whisk The Eggs And Spinach:
- Crack the eggs into a large bowl, add sea salt and black pepper, then whisk well to combine. Toss in the chopped spinach and gently whisk again until evenly incorporated.
- Fill Muffin Cups And Add Feta:
- Pour the egg and spinach mixture evenly into each muffin cup, filling them about halfway. Sprinkle a generous amount of crumbled feta cheese over the top of each.
- Bake Until Set:
- Place the muffin tin in the oven and bake for approximately 18 to 20 minutes. The muffins are done when the centers are firm and no longer jiggly.
- Cool And Store:
- Let the muffins cool slightly before removing them from the tin. Serve warm or store in an airtight container in your refrigerator for up to five days.
Feta is my personal favorite ingredient here because it melts slightly on top to add a creamy tang that complements the mildness of spinach perfectly. These muffins remind me of cozy weekend breakfasts where simple ingredients come together effortlessly.
Best Storage Practices
Store the muffins in an airtight container in the fridge to maintain freshness for up to five days. They reheat well in the microwave or toaster oven for a quick warm bite. You can also freeze them individually after cooling completely and thaw in the fridge overnight before reheating.
Ingredient Swaps
Try swapping spinach with kale or Swiss chard for a different leafy flavor and texture. Replace feta with goat cheese or shredded cheddar for variety. Adding diced bell peppers or mushrooms will boost flavor and nutrition. For a dairy-free option, omit the cheese entirely and add nutritional yeast for a cheesy flavor.
Serving Pairings
Pair with fresh fruit or a side salad for a balanced meal. They work wonderfully with avocado slices or a dollop of salsa to add freshness and brightness. A hot cup of coffee or herbal tea complements these savory muffins perfectly.
Seasonal Upgrades
In spring and summer add fresh herbs like dill or parsley to lighten the flavor. In fall and winter toss in roasted butternut squash or caramelized onions for a cozy touch. Sprinkle toasted nuts or seeds on top before baking for extra crunch and nutrition.
Making these spinach egg muffins is a little act of kindness toward yourself on busy mornings or anytime you want a nourishing bite on the go. Simple, tasty, and endlessly adaptable they always bring a smile to the table.
Frequently Asked Cooking Questions
- → What type of cheese is used?
Crumbled feta cheese is used to add a tangy creaminess that complements the spinach and eggs well.
- → Can I substitute the spinach with other greens?
Yes, kale or Swiss chard work nicely and can be chopped finely to blend into the egg mixture.
- → How can I prevent the muffins from sticking?
Greasing the muffin tin with butter or olive oil helps, and silicone tins make removal even easier.
- → What’s the best way to store leftovers?
Store cooked muffins in an airtight container in the refrigerator for up to five days to keep them fresh.
- → Can these muffins be frozen?
Yes, after cooling completely, wrap individually and freeze. Reheat in the oven or microwave before serving.